Roasted Corn-Chipotle Salsa

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Roasted Corn-Chipotle Salsa

 

1 tablespoon olive oil

1 tablespoon chopped canned chipotle peppers (with canning sauce)

1 teaspoon minced garlic

1/2 cup minced onions

1 cup fresh or frozen corn kernels

2 teaspoons tomato paste

1/2 cup cider vinegar

1 teaspoon sea salt

1 14 1/2-ounce can diced tomatoes

2 tablespoons medium chopped fresh cilantro

1 teaspoon honey

 

In a nonstick skillet over medium heat, heat the olive oil. Add the garlic and

cook, stirring, until golden, 1 minute. Reduce the heat to medium-low, add the

onions and corn, and cook, stirring, until the corn browns, about 15 minutes.

Transfer the contents of the skillet to a small saucepan and add the vinegar.

Cook until the liquid id reduced by half, about 5 minutes. Add the tomatoes and

simmer for 8 minutes. Add the honey, chipotle peppers, tomato paste, salt and

cilantro. Simmer 3 more minutes and remove from the heat.

Transfer into a storage container and chill several hours before serving.

Refrigerate for up to 7 days.

Makes 2 cups.

 

 

 

 

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